Egg Omelette Curry

A super simple and different method of making Egg curry. Great as a breakfast curry!

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4 servings. Please leave a 5 star rating at the bottom of this page.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

For Omelette:

Eggs		6
Red onion, chopped		1Nos (1/2-3/4 cup)
Hot green chillies, sliced		5 small
Curry leaves, finely chopped		8-10
Salt		To taste
Coconut oil for frying (or other oil)		2-3 Tbsp

For Curry:

Coconut oil		2 Tbsp
Mustard seeds		1/4 tsp
Red onion, sliced		1
Ginger, minced		1 1/2 tsp
Curry leaves		1 sprig
Coriander powder		5 tsp
Kashmiri chilli powder		1 tsp
Garam Masala - I use my Kerala Garam Masala- see notes		1/8 tsp (1 large pinch )
Thin Coconut milk (2nd press/dilute)		1 1/2 - 2 cups
Thick Coconut milk (1st press/concentrated)		1/2 - 1 cup
Fresh coriander leaves, chopped (for garnish)		As needed
Salt		To taste

Method:

1. To make the omelette: To a bowl, add eggs(6), chopped onion(1), sliced green chilli(5), finely chopped curry leaves(8-10) and salt to taste. Beat well with a fork and set aside for 5 minutes for flavours to set in.
2. Heat sufficient coconut oil in frying pan and make 2 or 3 omelettes (depending on the size of your pan).
3. I make two larger omelettes: one omelette – a little brownish on one side, and the other omelette –  stays pale yellow. This of course depends on your taste, but rolling the omelettes, and keeping them intact in the curry, becomes easier if you make them with one side slightly browned. 
4. Roll the omelettes, while still hot, and then cut slices, less than and inch in thickness.
5. Set aside.
6. Make the curry: Heat the coconut oil(2Tbsp) in a wide pan or wok. Add mustard seeds(1/4tsp) and allow to pop.
7. Once seeds have popped, add the minced ginger(1 1/2tsp) , sliced onion(1) and curry leaves(a sprig).
8. Saute till the onions are soft and the mixture starts to change colour(pale golden). Add a little more oil, if you feel it is too dry.
9. Add the spices on low heat  – Coriander powder(5tsp), Kashmiri chilli powder(1tsp), Turmeric powder (1/2tsp) and Garam Masala(1/8tsp). Stir till the spices are fragrant and have lost their pungency. Careful not to burn them.
10. Add the second extraction / second press of coconut milk (1 1/2 – 2 cups), and salt to taste. Once it begins to boil, add the omelette rolls gently into the pan, evenly spaced.
11. Simmer fo 2-3 minutes. The milk will get a little thicker and the rolls will absorb some of the curry.
12. After this, add the first extraction /first press of coconut milk (1/2 – 1cup). Allow to come back just to a simmer and switch off the heat.
13. Garnish with chopped coriander leaves and serve along with Puttu, Idiyappam, Appam, Mani Puttu, Roti etc.

Egg Omelette Curry

Notes:

• Kerala Garam Masala.
• I have served this with Mani Puttu here.
• Shallots may be used instead of red onion.
• Small hot green chillies sliced and added into the omelette, give a special kick. Try not to omit!
• This curry is best served hot and fresh.

Key Ingredients: Eggs, Onion, Chilli, Curry leaves, Coconut Milk, Oil, Spices, Coriander leaves, Salt.

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